butchering: just us

We don't usually get 20 degree weather in November, and it was really cold when we put the two big hogs into the freezer on Tuesday. Makes for easy grinding. We missed Barry.

Pigs grow a lot faster on unlimited commercial corn-and-soy pig feed. We grow them on farm surpluses of milk, squashes, mangels, and all the kitchen and food processing scraps. Slower growth is supposed to make them more flavorful, or is it the complex diet that gives them that wonderful umami? Hard to believe kitchen wastes could taste so good.